Dad’s Perfect Sweet Potato Pie Recipe
Dad’s Perfect Sweet Potato Pie is a cherished family recipe that delivers a luscious, smooth, and deeply flavorful dessert. Featuring naturally sweet boiled sweet potatoes blended with butter, brown sugar, evaporated milk, and warming spices like cinnamon, nutmeg, and coriander, this pie offers a unique harmony of subtle spice and rich sweetness. The recipe includes options for two unique toppings—a classic pecan praline or a toasted meringue—perfect for elevating your holiday dessert table with tradition and flair. Baked in a deep 9-inch pie pan, this pie boasts a thick, velvety texture that surpasses traditional pumpkin pie and carries the warmth of family love and holiday nostalgia.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
Pie Crust
- 1 9-inch deep-dish pie crust (homemade or store-bought)
Pie Filling
- 3 large sweet potatoes, peeled, quartered
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon ground coriander
- 1/2 cup evaporated milk (or substitute heavy cream or unsweetened barista almond milk)
- 1/2 cup evaporated milk (or substitute heavy cream or unsweetened barista almond milk)
- 2 large eggs
- 1 teaspoon vanilla extract
Praline Topping (optional)
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1 cup pecans, roughly chopped
- 1/2 teaspoon vanilla extract
Meringue Topping (optional)
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
Instructions
- Prepare the Pie Crust: Roll out your prepared 9-inch deep-dish pie crust and fit it carefully into your deep pie pan. Chill the crust while you make the filling to ensure a flaky base.
- Cook the Sweet Potatoes: Peel and quarter the sweet potatoes into evenly sized pieces. Boil them in water until fork-tender, about 12 minutes depending on size. Drain well to maintain moisture before mashing.
- Mash and Mix Filling: While still warm, mash the sweet potatoes thoroughly. Stir in the brown sugar, half of the evaporated milk or cream, butter, cinnamon, nutmeg, and ground coriander. Warm the mixture slightly to dissolve sugars and bloom the spices, intensifying flavor.
- Combine Egg Mixture: In a separate bowl or large measuring cup, whisk together granulated sugar, eggs, the remaining evaporated milk or cream, and vanilla extract until smooth and well combined.
- Mix Filling and Eggs: Add the egg mixture into the sweet potato blend and stir well until fully incorporated. The filling should have a fragrant, heavenly aroma.
- Fill and Bake Pie: Pour the filling into the prepared pie crust, filling to the edges. Bake in a preheated oven at 350°F (177°C) until the crust edges puff and the center sets without jiggle, approximately 50 to 60 minutes. Allow cooling completely on a wire rack.
- Make Praline Topping (optional): In a small saucepan, combine the granulated sugar, butter, heavy cream, and salt. Simmer gently until sugar dissolves and mixture thickens slightly. Remove from heat and stir in pecans and vanilla. Let the topping cool for 20-30 minutes until it thickens to a pourable consistency.
- Assemble Pie with Praline: Pour the cooled praline topping over the mostly cooled pie just before serving. Refrigerate assembled pie if making ahead and reheat the praline topping gently to serve warm.
- Make Meringue Topping (optional): Whip egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, continuing to whip until stiff, glossy peaks form. Use a piping bag with a star tip or spread with a butterknife to create decorative swirls or waves.
- Bake Meringue Topping: Return the pie topped with meringue to the oven at 350°F (177°C) for about 10 minutes to set the meringue. After baking, place pie under the broiler briefly, watching and rotating constantly to toast the meringue evenly without burning.
- Serve and Enjoy: Let the pie cool slightly after baking or topping. Slice and serve, sharing this warm, nostalgic dessert with loved ones.
Notes
- This recipe uses a deep 9-inch pie pan to accommodate the generous filling volume.
- Sweet potatoes must be cooked tender but not waterlogged; boiling helps maintain moisture without drying out.
- You can substitute evaporated milk with heavy cream for a richer flavor or almond milk for a dairy-free variation.
- Praline topping can be prepared and stored separately; warm gently before serving to pour over the pie.
- The meringue topping requires careful broiling and constant attention to avoid burning.
- Spices like coriander add a unique and subtle warmth uncommon in typical sweet potato pies but are highly recommended.
- Pie can be made ahead and refrigerated; allow it to come to room temperature before serving for best flavor.
- Use a star piping tip for an elegant meringue design or simply spread with a knife for rustic charm.
Keywords: sweet potato pie, holiday dessert, praline topping, meringue topping, family recipe, Thanksgiving pie, deep dish pie
Find it online: https://topreci.com/dads-perfect-sweet-potato-pie-recipe/
